Ok, like @foodiefoodie, I didn’t buy these but a quick google search suggests there is only 1 brick and mortar store in the world where these confections could have originated… That being said, they were delicious and some of the best chocolate I’ve had in recent times. I couldn’t always tell what each one was although I detected at least a few that I think were marzipan. I don’t always like everything in an assortment but everything I sampled that wasn’t already shared was excellent.

BRIEF: “Crisp wafer fingers covered with delicious swirls of rich dark chocolate and orange flavored choc made using oil from blood oranges grown in the stunning South Australian Riverland and Sunraysia region.” SOOT’S TAKE: Ingenious and the brief don’t hurt either. I only wish I had gotten an extra bar.

Regardless of whether you opt for the Venezuela Bitter, or the Ghana Sweet or just Sweet, the description on every box of their “Pure Chocolate” range is the same random construction: “Beautiful facade, weight, shape…everything is calculated to enhance the fine texture. Enjoy its smooth and mellow taste.” This box enabled me to try the Venezeula Bitter side by side with the Ghana Sweet, and the verdict is I like them both but in different ways. Your experience of either is going to depend on whether you ate one before or after the other because the taste of the preceding chocolate disk impacts the overall taste of the disk that follows. It enhances either the bitterness or the sweetness of the other. *I promise it’s the last Royce’ spot you’ll see in a while!

This marks my first purchase of a ROYCE’ product ever. They seem a great deal more affordable here than they are elsewhere. 🥇

I love these perfectly-sized disks of chocolate you can just pop into your mouth without gagging. They are perfectly balanced in their bitterness and sweetness, resulting in a smooth and mellow taste. ADDICTIVE!! I’m going to say it again: ADDICTIVE.

Swiss favorite (on account of my uncle frequently gifting us with this when he visits), but it’s actually an Italian brand(?) produced in Germany!

The chocolate bar my uncle often gifts us with on his visits with us, but this time I get to buy a a bar (or two) of my own. What’s not to like in smooth praline filling and whole hazelnuts?

BRIEF: “A curated chocolate journey featuring mini bars single origins, creamy truffles, and seasonal bonbons - crafted from the finest cacao of Malaysia and Venezuela from Alba Chocolatier.” SOOT’S TAKE: 1st square - 71% Venezuelan, pecan note 🤙 2nd square - Chemor: 71% cacao, Malaysian Single-Origin Dark Chocolate, citrus. Very nice and preferred to the Venezuelan bar. 😋 Truffle - 50% milk chocolate 👍 Bonbon - Calamansi Caramel 😋 Bonbon - Caramel 👍

I really enjoyed this. The underside of the wrapper even came with a recipe for OVO MOUSSE!

Supermarket brand of sustainable Swiss chocolate. I don’t care much for milk chocolate these days but this works with the hazelnuts.

Smooth dark Swiss Fairtrade-certified chocolate. Definitely one I’d buy repeatedly if I lived in Switzerland.

The sweet and salty filling was a nice accompaniment to the chocolate that encased it.

Hadn’t had Lindt chocolate in ages. The offer to purchase 2 bars for the price of one brought me back and it didn’t hurt either that I was getting dark chocolate with hazelnut bits.

I never thought I’d get to have this again after Sydney 2 years ago, but JG made it happen!

Not too sweet. Not too bitter. Perfect!

Brief: QUALITY. CHOCOLATE. SQUARED SOOT’S TAKE: Finally, chocolate I can get down with.

From Lake Champlain CHOCOLATES: blends the iconic flavor of real Vermont maple syrup with a crisp, golden buttercrunch center — cooked in small batches, poured onto cooling tables, then hand-cut and drenched in pure dark chocolate @ VERMONT CHEESEMAKERS FESTIVAL 2015.

From Lake Champlain CHOCOLATES: pure Vermont honey, kettle-cooked with sugars and fresh cream until golden, then cooled and placed by hand in a bed of rich dark chocolate @ VERMONT CHEESEMAKERS FESTIVAL 2015.

A base of 34% milk chocolate, topped with a generous center of velvety peanut butter, crowned with even more milk chocolate @ VERMONT CHEESEMAKERS FESTIVAL 2015. From Lake Champlain CHOCOLATES.

Creamy caramel made with fresh Vermont cream, drenched in dark chocolate and sprinkled with sea salt @ VERMONT CHEESEMAKERS FESTIVAL 2015. From Lake Champlain CHOCOLATES.

BRIEF: “LUSCIOUS CHERRIES AND COCONUT IN OLD GOLD RICH DARK CHOCOLATE.” This is what I imagine snacking on a candy bar in the 1950-60’s somewhere in the British Commonwealth must’ve tasted like. It gives me vintage, nostalgic vibes from an era that exists only in my imagination.

BRIEF: “LUSCIOUS CHERRIES AND COCONUT DOUBLE DIPPED IN OLD GOLD RICH DARK CHOCOLATE.” SOOT’S TAKE: Extra chocolate in this bar. I prefer the original.

BRIEF: Freeze-dried raspberries coated in premium Belgian white chocolate. Sweet, crunchy and naturally vibrant! SOOT’S TAKE: Bought 1 to try at the store and it was great. Then I got a lot more to take home and to transfer to an airtight container. Unfortunately they had become soggy. I have since refrigerated them with a desiccant pack, hoping they’ll firm up (and thankfully, they have). In hindsight, I would recommend packing them in non-permeable containers if you’re not going to have them right away since a lot of moisture will have been absorbed through the store’s paper bags by the time you got home. If not, I have found that refrigerating them (with desiccant packs) restores them to near-original crunchy condition.

I’m not sure I tasted the roast in the milk chocolate but it was very smooth.

The KitKat version of an After Eight mint but with a tassie devil on the packaging.

👍

Reliably satisfies when I’m in the mood for Hershey’s + almonds.

These milk chocolate truffles are smooth AF and interestingly enough, produced fairly close to the Ítalo-Swiss border.

It’s a mini day to have a mini-sized treat from a mini box that could. 🤖

So good for when you’re so hungry and it doesn’t hurt to throw in “honey roasted almonds and a touch of sea salt!”